How can we optimise the potential benefits of foods with a healthier trait?

Nutrition Bulletin

Volumn 31, Issue 3, 2006, Pages 247-254

  Foster, Rebecca ^a   Lunn, J ^a  

^a BRITISH NUTRITION FOUNDATION   (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

ANTIOBESITY AGENT; DOCOSAHEXAENOIC ACID; FISH OIL; ICOSAPENTAENOIC ACID; LINOLENIC ACID; OMEGA 3 FATTY ACID; POLYUNSATURATED FATTY ACID; SATURATED FATTY ACID; UNSATURATED FATTY ACID;

AGE; ARTICLE; CONSUMER ATTITUDE; COST OF ILLNESS; DIET SUPPLEMENTATION; DRUG COST; EDUCATION; FAT INTAKE; FOOD COMPOSITION; HEALTH CARE COST; HEART DISEASE; HUMAN; HYPERTENSION; MEAT; METABOLIC SYNDROME X; MILK; MORTALITY; NATIONAL HEALTH SERVICE; NON INSULIN DEPENDENT DIABETES MELLITUS; NONHUMAN; NUTRITION; OBESITY; OSTEOARTHRITIS; PREVALENCE; PRIMARY MEDICAL CARE; PRIORITY JOURNAL; RISK FACTOR; RISK REDUCTION; UNITED KINGDOM;

EID: 33748074156     PISSN: 14719827     EISSN: 14673010     Source Type: Journal    
DOI: 10.1111/j.1467-3010.2006.00580.x     Document Type: Article

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